This brisket is 100% born, bred and harvested in Michigan. It comes to us from Tom & Tracy Dykstra's Moraine Park Farms, which resides in both of our pleasant peninsulas. The cows begin their lives in the grazing lands in the western Upper Peninsula, but they spend the rest of their time at the family ranch near Zeeland, which is about the middle of the lower peninsula on the shores of Lake Michigan. It would be hard to decide which location is more beautiful. The beef is antibiotic and hormone free and the cows feed on the lush vegetation you'd expect (grasses, herbs, wild flowers) while being boosted with natural supplements like cherries and apples that also grow in Michigan.
Each brisket is between 3-4 lbs raw, with a beautiful cap of fat that you won't want to trim away. We'll include the same recipe used at Zingerman's Deli for Rosh Hashanah. It's easy to follow, though it will have to brine overnight so keep that in mind. Also includes a recipe for gravy that you can serve for an extra bit of brisket flavor.